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Khinkali

Khinkali is a traditional dish of Georgian cuisine. The main difference from other cooked dough products with filling is size. On average, the size of a fist. The usual portion for one person is two or three pieces.Miniature maples with a diameter of walnut, and there are also on the whole saucer. What are the features of making real khinkali?
1) The dough is kneaded for a long time and carefully so that it retains elasticity when the circle is very thinly rolled out and 50 fillings are placed in the center of the gram. Next, the most interesting process begins: collecting folds, from 20 to 30 pieces, which converge into a ponytail - this requires a fair amount of skill.

2) Historically, only lamb and pepper were baked inside. Over time, khinkali recipes diversified with other types of meat, especially a generous set of greens: spring onions, mint, cilantro, dill, parsley. It is impossible to overdo it with spices, even when the minced meat acquires a greenish color - this is only to the benefit of taste.

3) Do not use a blender or meat grinder for grinding, fillet must be finely chopped with a knife - this is the only way to achieve maximum juiciness of the dish.

4) To get saturated juice in a bag, it is enough to pour water into the meat, although some hostesses add meat broth - it depends on personal preferences.